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Best Chili

A hearty and satisfying chili that's easy to make, perfect for chilly evenings or gatherings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1 lb lean ground beef
  • 4 cloves garlic, minced
  • 1-2 tbsp chili powder adjust for spice level
  • 1 tbsp ground cumin
  • 1 tbsp brown sugar
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 tbsp tomato paste
  • 1¾ cups low sodium beef broth or one 14.5 oz can
  • 1 28 oz can fire-roasted crushed or diced tomatoes
  • 1 15 oz can red kidney beans, rinsed & drained
  • 1 15 oz can pinto or black beans, rinsed & drained
Optional Toppings
  • shredded cheddar cheese
  • sour cream
  • avocado slices
  • chopped red or green onions
  • fresh cilantro
  • tortilla chips or cornbread

Method
 

Preparation
  1. Heat olive oil in a large pot over medium-high heat. Add the onion and sauté for about 2 minutes until softened.
  2. Add the ground beef and cook, crumbling as you go, until browned (about 5 minutes). Drain any excess grease.
  3. Stir in the garlic and cook for an additional 30 seconds.
  4. Mix in the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine.
Cooking
  1. Pour in the broth, scraping up any tasty browned bits from the bottom of the pot.
  2. Stir in the fire-roasted tomatoes and the rinsed beans.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer for 1-2 hours, stirring occasionally.
  4. Cover for the first part of cooking, then uncover during the last 30 minutes to thicken.
Serving
  1. Serve hot, garnishing with your favorite toppings like cheddar cheese, sour cream, avocado, green onions, or cilantro. Enjoy!

Notes

Chili tastes even better the next day. For storage, refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave.